Well, let me tell ya, ain’t nothin’ better than a good pizza, ‘specially one you cooked yourself. My old man, bless his heart, he always said, “If you want somethin’ done right, you gotta do it yourself.” And that’s how I feel about a home made brick pizza oven. You want that good, crispy crust? You gotta build you one of these ovens. It ain’t as hard as it looks, neither.
Now, I ain’t no fancy chef, but I know a thing or two about good eatin’. And this here brick pizza oven, it’s a game changer. You see them fancy restaurants with their fancy ovens? Well, you can have one right in your backyard. And you don’t need no million dollars to make a home made brick pizza oven, just some elbow grease.
First thing you gotta do is gather up your stuff. You’ll need some bricks, of course. Lots of ’em. And some mortar, that’s the stuff that holds ’em together. Don’t go buyin’ no fancy kind, just regular old mortar will do. The home made brick pizza oven ain’t picky, trust me.
- Bricks, lots of ’em.
- Mortar, the regular kind.
- Some sand, you know, for the base.
- A shovel, gotta dig a little.
- Maybe some old metal, for the door.
Then you gotta find a good spot. Not too close to the house, now, you don’t want no fires startin’. And make sure it’s level. A crooked oven ain’t no good for nobody. A good home made brick pizza oven needs a level spot.
Once you got your spot, you gotta dig a little hole. Not too deep, just enough for a good foundation. Then you pour in some sand, make it nice and flat. This is where your brick pizza oven is gonna sit, so you want it to be sturdy. My old man, he built everything to last, you know?
Now comes the fun part, stackin’ them bricks! You start with a circle, that’s gonna be the base of your oven. Just lay ’em out, nice and tight. Then you start buildin’ up, makin’ the walls. Keep goin’ ’round and ’round, like you’re buildin’ a little brick house. My neighbor said the home made brick pizza oven is like a small house for food, and I think he’s right.
Don’t forget to leave a hole in the front, that’s where you’re gonna put the pizza in and out. You can use some old metal to make a door. Keep it simple, just something to keep the heat in. A home made brick pizza oven needs a door, that’s for sure.
Keep stackin’ them bricks until you got yourself a nice dome shape. It don’t have to be perfect, just so long as it holds together. This brick pizza oven is gonna get hot, so you want them bricks to be snug. Just keep going, it ain’t rocket science.
Now, once you got your dome, you gotta let it dry. This is important, you don’t want to rush it. It takes a few days, maybe even a week, for that mortar to set up good. Just be patient, good things come to those who wait. A good home made brick pizza oven needs time to get strong.
While you’re waitin’, you can think about all the yummy pizzas you’re gonna make. Pepperoni, sausage, mushrooms, whatever you like. Me, I like a good old-fashioned cheese pizza. Can’t go wrong with that. And you’ll be making it in your very own home made brick pizza oven. Ain’t that somethin’?
Once it’s all dry, you gotta build a small fire inside. This is to cure the oven, make it strong. Start small, and gradually make it bigger. You don’t want to crack your new oven. Be careful with your home made brick pizza oven, treat it like a baby.
And that’s it! You got yourself a home made brick pizza oven! Now you can cook pizzas just like they do in them fancy restaurants. And you did it all yourself. Ain’t nothin’ better than that. Your family will love it, especially the pizza from your home made brick pizza oven.
You know what else is good? You can cook other stuff in there too, not just pizza. Bread, roasts, you name it. This here oven, it’s a real workhorse. This brick pizza oven is more useful than you think.
So go on, get yourself some bricks and build you one. It’s a good project, keeps you busy. And the rewards, oh boy, the rewards are delicious. You’ll be the most popular house on the block, I guarantee it. Everyone loves a good pizza, especially from a home made brick pizza oven.
